Take advantage of fresh peaches while they are in season. This Old Fashioned Peach Ice Cream captures perfect peach flavor.
This is a creamy, rich tasting ice cream with bits of peaches throughout.
Why make homemade ice cream
In the midst of summer, there's nothing better than homemade ice cream. This peach ice cream is a favorite we keep coming back to.
Growing up we always made homemade ice cream around the summer holidays when we had large family gatherings. Back then we didn't have an electric ice cream maker. Nope, we had the hand churned kind.
Churning always became the highlight of the gathering. The ice cream maker was brought out with the custard in a covered container that was placed in the center of the ice cream maker. Then ice was poured in and rock salt was always added to get the ice to melt slightly and make the ice cream colder.
Then we churned, and churned and churned. Everyone had to have a turn or they didn't get any ice cream. It was hard work and the churning became more difficult the longer it churned. I think I know why we only made ice cream when we had a large gathering. You needed all those people to get the job done!
Luckily today, I have an electric ice cream maker that does all the churning for me. Although one of these days, I might need to drag out the old ice cream maker just for some fun!
Making the custard
This delicious homemade ice cream starts by making a custard. This isn't difficult, but you do need to follow a few steps so your custard turns out. The entire recipe with ingredients is listed at the bottom of this post.
- Heat cream, milk, sugar and salt over medium heat
- In a separate bowl, beat egg yolks until they are smooth and lightened in color. This can be done with a wire whisk or an electric beater
- Once cream mixture is hot, but not boiling. Turn off heat and remove ½ cup of liquid.
- Slowly pour hot cream mixture into egg yolks while whisking. This helps temper the egg yolks so they don't cook or curdle when adding to the hot cream mixture
- Add egg mixture into pot with remaining cream. Pour in slowly while whisking
- Turn heat back on to medium heat until mixture begins to thicken and mixture reaches 185 degrees
- Remove from heat and pour through a fine strainer to remove any bits from the egg
- Add peaches and juices
- Cover and refrigerate until fully chilled, at least 4 hours
Recipe tips
- Use the best fresh peaches you can find, or if not available, use frozen peaches
- Make certain your custard is fully chilled (at least 4 hours) before churning
- Your churning bowl should be completely frozen before churning (at least 12 hours)
- Harden ice cream in freezer after churning for at least 2 hours
- If ice cream becomes too hard, just let set at room temperature for 10 minutes before scooping
Fresh peaches
I have played around with making perfect peach ice cream for awhile and I've finally nailed it. The secret is all in the fruit and extracting as much peach flavor from the peaches as possible.
My method is to peel and cut up all the peaches into small cubes. Then put them into a bowl with a bit of sugar and let them sit and macerate. The sugar helped release a lot of the juices from the peaches. This peach liquid is added to the custard mixture which brings beautiful peach flavor.
Once the peaches have released a lot of their juices, I pop them into a food processor and pulse just 3-4 times. This is just enough to break down the peaches a bit more, but still leaves a few pieces.
Just look at all that liquid! That's liquid gold! It's nothing but the juices from fresh peaches and a bit of sugar. So much yummy flavor and all that liquid and the peaches go into the ice cream.
Frozen peaches
For years, I have only made this with fresh peaches and they really do make the best peach ice cream. If you have fresh peaches available, use them. However, there are times of the year when fresh peaches aren't available and you just have to have some peach ice cream. I have discovered that you can use frozen peaches. Make certain you buy unsweetened peaches. You just want the peaches and not any sweeteners or anything else added.
Allow the peaches to thaw and cut them up into small cubes. Add the sugar and let the peaches rest for a few hours. I find you don't extract as much juice from the peaches as you do when you use fresh, but it still works. Now we can have peach ice cream all year long!
Ice cream maker
I used an electric automatic ice cream maker to churn this ice cream. Any type of ice cream maker will work fine, just make certain your bowl will hold 1 ½ quarts of churned ice cream. Feel free to use a hand churned maker too!
Recipe Faqs
Ice cream is churned for two main reasons. The first is to help incorporate air into the mixture which helps make a light texture. The second is to stop large ice crystals from forming. The churning keeps everything moving and helps create the smooth texture.
The ice cream maker will churn and freeze the ice cream for you. However, it will still be very soft.
Once the churning has stopped, remove your ice cream from the bowl and place in a freezer safe container. Immediately place in the freezer for at least 2 hours. If you have a deep freeze (0 degrees or lower) place your ice cream there. Otherwise, plan on additional time for your ice cream to harden.
More delicious frozen treats
More recipes using peaches
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Please check out all my delicious desserts!
Old Fashioned Peach Ice Cream
Ingredients
Peaches
- 3 medium sized fresh peaches (peeled, pitted and chopped - approximately 2 cups)
- ¼ cup sugar
Custard
- 2 cups heavy cream
- 1 cup milk
- ¾ cups sugar
- ¼ teaspoon salt
- 4 egg yolks
- 1 teaspoon pure vanilla extract
Instructions
Peaches
- Place chopped peaches in a bowl. Add ¼ cup sugar and stir. Cove and let sit for at least 1 hour.
- Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces.
Custard
- In a saucepan, heat heavy cream, milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
- In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
- Take ½ cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
- Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
- Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
- Stir in vanilla and peaches with juices
- Cover and refrigerate until completely cooled, at least 4 hours or overnight.
- Place custard into an automatic ice cream maker and churn for 20-25 minutes
- Remove ice cream and place in freezer for 2 hours before serving.
Notes
- Use the best fresh peaches you can find, or if not available, use frozen peaches
- Make certain your custard is fully chilled (at least 4 hours) before churning
- Your churning bowl should be completely frozen before churning (at least 12 hours)
- Harden ice cream in freezer after churning for at least 2 hours
- If ice cream becomes too hard, just let set at room temperature for 10 minutes before scooping
Nutrition
This recipe was originally posted in July 2016. Over the years, I have made some slight adjustments to the recipe. I have update the recipe and instructions to show these changes.
David @ Spiced says
I have fond memories of making ice cream the old-fashioned way (with a churn and rock salt) at my grandparents house in the summer. Man, I hadn't thought about that in a long time until I read this post - thanks for the memories there! And as far as peach ice cream, you know I'm all in! I look forward to fresh peach season, so this is one of my favorite times of the year for sure. I foresee a batch of this ice cream in our future! 🙂
Kathy says
The churning was so much fun - or so I thought as a kid! The end result was always delicious - and it still is! 🙂
Alexandra Cook says
How delicious, Kathy! I love ice cream, and nothing beats homemade.
Kathy says
I agree! 🙂
Valentina says
Stone fruits (and berries) are one of the highlights of summer. And so it making ice cream! So this is a win-win. What a beautiful and deliciously creamy recipe! 🙂 ~Valentina
Kathy says
I love the bounty of summertime and love using everything possible!
Jenna says
I am keen to try this however we have a fabulous nectarine tree in our yard. Will it work with nectarines instead?
Kathy says
Hi Jenna,
I have not tried making this with nectarines. However, peaches and nectarines are interchangeable in so many recipes so I think it should work. Give it a try and let me know how it turns out. 🙂
Devorah says
I made this ice cream recipe and everyone absolutely LOVED IT! SO CREAMY AND DELICIOUS! I added a smidgen of peach brandy to it. Kept it from getting ice hard, but not too soft, either. Just right!
Kathy says
Thanks! And I love the idea of a bit of brandy! 🙂
Shaunna says
Decadent and delicious! What a treat. I browsed several recipes and picked this one. Haven’t made ice cream for probably 25 years so I knew a made from scratch, no shortcuts, no lite versions was what was required. I did take a cue from some other recipes and added 2 tsp fresh lime juice to brighten the flavor of the peaches and counter some of the heaviness of the cream and eggs. Thank you Kathy for sharing your recipe.
Kathy says
Thanks! If you're going to make ice cream, it's got to be the real thing! Thanks for the tip about the lime juice. I'll have to try that next time! Thanks for leaving a comment! 🙂
Purvi says
How can we make it eggless if have egg allergy?
Kathy says
Hi Purvi, I'm afraid I don't have any suggestions to make it eggless. I wish I could be of help, but I've only ever made it with eggs.
Good luck!
Tammy says
Ahhh if only I had an ice cream maker! These look fabulous. Homemade ice cream is always the best and worth the extra effort 🙂
Kathy says
You might have to put one on your wish list! Homemade ice cream is soooo worth it!
Leslie says
I wish Peach Man came to our town! My mouth was watering the entire time I was reading this post. Gotta try this one!
Kathy says
We are lucky that he brings his produce to us, otherwise I'd be without delicious fresh peaches!
Debbie S says
Not sure why people can rate a recipe at all when they haven't made it! Seems like most of the people have done this here. So I guess it looks like a 5 star recipe. Not helpful.
Julie says
God, I totally agree! It makes it very difficult. I AM making it so I will review afterwards!
Heidy L. McCallum says
This recipe sounds amazing and so cold and refreshing. I could go for it right now. Think I am heading to the store to get what I need this afternoon. Super excited!!!!
Kathy says
You're in for a treat! Enjoy!!!
Stephanie Shafer says
What size ice cream maker did you use...2 quart or 4?
Kathy says
I use a 2 quart ice cream maker.
Danielle says
Fabulous way to enjoy fresh peaches while they are in season. Delicious ice cream that can surely make any hot day a little bit cooler! Yum.